Back again with another Empowrd’s gluten free donut mix spin. Naturally, now that it’s only 90 degrees out every day and not 95, the whisper of fall has thrown me into full-on pumpkinpalooza. You know, pumpkin spice and everything nice season. These pumpkin donuts are the right way to start every day a few degrees cooler than the last. They’re soft, the right amount of sweet, covered in vanilla glaze, and topped with sprinkles. They aren’t overwhelmingly pumpkin-y in flavor (you know, no pumpkin spice latte slap in the mouth). It’s the less basic white girl’s (hi!) answer to the perfect fall treat. And at only 97 calories a donut, I also consider them magically delicious.
Glazed Pumpkin Protein Donuts
Soft, pumpkin donuts with a high protein glaze
I have not tested this recipe with any other protein powders or mixes, so I cannot guarantee the same results without using the ingredients listed below.
Ingredients
FOR THE DONUTS*1 bag of Empowrd gluten free protein donut mix
*1 large egg
*1 tsp pumpkin pie spice
*1/4 cup Libby’s pure pumpkin
*1/2 tsp cinnamon extract
*1/2 tsp vanilla extract
*1/2 c water
FOR THE GLAZE
*30 grams Quest vanilla milkshake protein powder
*30 grams Lakanto powdered monkfruit
*Water to get a drizzly consistency (about 4 TBS)
*Optional: sprinkles
Directions
- Preheat oven to 350 and grease a donut pan with cooking spray (can use a muffin tin if you don’t have a pan)
- Mix all donut ingredients well
- Carefully pour batter into the pan until each cavity is 3/4 full (I used a piping bag with the tip snipped to make this easier)
- Bake for 10-12 minutes, until golden and springy
- Let donuts cool on a cooling rack for 5 minutes while you make the glaze
- Mix Quest vanilla milkshake protein powder with Lakanto monkfruit. Add water to get a drizzly consistency (about 4 TBS)
- Once donuts have cooled 5 minutes, dip into glaze and top with sprinkles
Nutrition
Macros10 servings
97 cal/12 c/1.4 f/9.1 p per donut
Kate Bakes Cakes 
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